Potato Soup (Print Version)
# Ingredients:
01 -
6 cups peeled and diced Russet potatoes.
02 -
1 1/2 cups chopped yellow onion.
03 -
1 1/4 cups peeled and diced carrots.
04 -
1 cup diced celery.
05 -
2 (14.5 oz each) cans low-sodium chicken broth.
06 -
Salt and freshly ground black pepper.
07 -
1/3 cup butter.
08 -
1/3 cup all-purpose flour.
09 -
2 1/2 cups milk.
10 -
1/2 cup sour cream.
11 -
Optional toppings: bacon/ham, cheddar cheese, green onions.
# Instructions:
01 -
Combine diced potatoes, carrots, celery and onions with chicken broth in a large pot and season with salt and pepper to taste.
02 -
Cover pot and bring to a boil over medium-high heat (about 10 minutes), then reduce to medium and cook 15-20 minutes until potatoes are very soft.
03 -
Meanwhile, melt butter over medium heat, add flour and cook for 1 minute while whisking constantly.
04 -
While whisking, slowly add milk and cook, stirring constantly until mixture begins thicken.
05 -
Once potatoes are soft add thickened milk mixture to soup and stir until potatoes start breaking down.
06 -
Add sour cream and mix well.
07 -
Ladle into bowls and top with optional bacon/ham, cheese and green onions.
# Notes:
01 -
Can substitute heavy cream or half and half for sour cream.
02 -
Soup will thicken as it rests - thin with milk or water if needed.
03 -
Nutrition info does not include optional toppings.